Editorial for Special Issue: Gel Films and Coatings Applied in Active Food Packaging

Nowadays, the global trends of bioeconomy and sustainability require the use of biobased raw materials in all scientific and application fields to reduce the global carbon dioxide fingerprint [...

Nanoclay and Polystyrene Type Efficiency on the Development of Polystyrene/Montmorillonite/Oregano Oil Antioxidant Active Packaging Nanocomposite Films

Over the years, there has been an effort to extend food shelf life so as to reduce global food waste. The use of natural biodegradable materials in production procedures is more and more adopted nowadays in order to achieve cyclic economy targets and improve environmental and human health indexes. Active packaging is the latest trend for food preservation. In this work, polystyrene was mixed with natural NaMt, OrgNaMt montmorillonite, and oregano essential oil to develop a new packaging film. Strength, oxygen and water-vapour permeation, blending and homogeneity, and antimicrobial and antioxidant activity were measured as basic parameters for food packaging films characterization. Instruments such as a tensile measurement instrument, XRD, FTIR, DMA, OPA (Oxygen Permeation Analyzer), and other handmade devices were used. Results showed that polystyrene could be modified, improved, and exhibits food odour prevention characteristics in order to be used for applications on food active packaging. The material with the code name PS5OO@OrgMt qualified between the tested samples as the most promising material for food active packaging applications

Effect of Copper and Titanium-Exchanged Montmorillonite Nanostructures on the Packaging Performance of Chitosan/Poly-Vinyl-Alcohol-Based Active Packaging Nanocomposite Films

In this study, CuMt and TiMt montmorillonites were produced via an ion-exchange process with Cu+ and Ti4+ ions. These nanostructured materials were characterized with X-ray diffraction (XRD) and fourier transform infrared spectroscopy (FTIR) measurements and added as nanoreinforcements and active agents in chitosan (CS)/poly-vinyl-alcohol (PVOH)-based packaging films. The developed films were characterized by XRD and FTIR measurements. The antimicrobial, tensile, and oxygen/water-barrier measurements for the evaluation of the packaging performance were carried out to the obtained CS/PVOH/CuMt and CS/PVOH/TiMt films. The results of this study indicated that CS/PVOH/CuMt film is a stronger intercalated nanocomposite structure compared to the CS/PVOH/TiMt film. This fact reflected higher tensile strength and water/oxygen-barrier properties. The antibacterial activity of these films was tested against four food pathogenic bacteria: Escherichia coli, Staphylococcus aureus, Salmonella enterica and Listeria monocytogenes. Results showed that in most cases, the antibacterial activity was generated by the CuMt and TiMt nanostructures. Thus, both CS/PVOH/CuMt and CS/PVOH/TiMt films are nanocomposite candidates with very good perspectives for future applications on food edible active packaging

Effect of Na- and Organo-Modified Montmorillonite/Essential Oil Nanohybrids on the Kinetics of the In Situ Radical Polymerization of Styrene

The great concern about the use of hazardous additives in food packaging materials has shown the way to new bio-based materials, such as nanoclays incorporating bioactive essential oils (EO). One of the still unresolved issues is the proper incorporation of these materials into a polymeric matrix. The in situ polymerization seems to be a promising technique, not requiring high temperatures or toxic solvents. Therefore, in this study, the bulk radical polymerization of styrene was investigated in the presence of sodium montmorillonite (NaMMT) and organo-modified montmorillonite (orgMMT) including thyme (TO), oregano (OO), and basil (BO) essential oil. It was found that the hydroxyl groups present in the main ingredients of TO and OO may participate in side retardation reactions leading to lower polymerization rates (measured gravimetrically by the variation of monomer conversion with time) accompanied by higher polymer average molecular weight (measured via GPC). The use of BO did not seem to affect significantly the polymerization kinetics and polymer MWD. These results were verified from independent experiments using model compounds, thymol, carvacrol and estragol instead of the clays. Partially intercalated structures were revealed from XRD scans. The glass transition temperature (from DSC) and the thermal stability (from TGA) of the nanocomposites formed were slightly increased from 95 to 98 °C and from 435 to 445 °C, respectively. Finally, better dispersion was observed when orgMMT was added instead of NaMMT

Synthesis of a Novel Chitosan/Basil Oil Blend and Development of Novel Low Density Poly Ethylene/Chitosan/Basil Oil Active Packaging Films Following a Melt-Extrusion Process for Enhancing Chicken Breast Fillets Shelf-Life

An innovative process for the adsorption of the hydrophobic Basil-Oil (BO) into the hydrophilic food byproduct chitosan (CS) and the development of an advanced low-density polyethylene/chitosan/basil-oil (LDPE/CS_BO) active packaging film was investigated in this work. The idea of this study was the use of the BO as both a bioactive agent and a compatibilizer. The CS was modified to a CS_BO hydrophobic blend via a green evaporation/adsorption process. This blend was incorporated directly in the LDPE to produce films with advanced properties. All the obtained composite films exhibited improved packaging properties. The film with 10% CS_BO content exhibited the best packaging properties, i.e., 33.0% higher tensile stress, 31.0% higher water barrier, 54.3% higher oxygen barrier, and 12.3% higher antioxidant activity values compared to the corresponding values of the LDPE films. The lipid oxidation values of chicken breast fillets which were packaged under vacuum using this film were measured after seven and after fourteen days of storage. These values were found to be lower by around 41% and 45%, respectively, compared with the corresponding lipid oxidation values of pure LDPE film

Performance of Thyme Oil@Na-Montmorillonite and Thyme Oil@Organo-Modified Montmorillonite Nanostructures on the Development of Melt-Extruded Poly-L-lactic Acid Antioxidant Active Packaging Films

Today, the use of natural biodegradable materials in the production processes is more and more adopted by industry to achieve cyclic economy targets and to improve environmental and human health indexes. Active packaging is the latest trend for food preservation. In this work, nanostructures were prepared by incorporation of thyme oil with natural natrium-montmorillonite and organo-montmorillonite with two different techniques, direct impregnation and the green evaporation–adsorption process. Such nanostructures were mixed with poly-L-lactic-acid for the first time via an extrusion molding process to develop a new packaging film. Comparisons of morphological, mechanical, and other basic properties for food packaging were carried out via XRD, FTIR, TG, SEM/EDS, oxygen and water vapor permeation, and antimicrobial and antioxidant activity for the first time. Results showed that poly-L-lactic-acid could be modified with clays and essential oils to produce improved active packaging films. The final product exhibits food odor prevention characteristics and shelf-life extension capabilities, and it could be used for active packaging. The films based on OrgMt clay seems to be more promising, while the thyme oil addition improves their behavior as active packaging. The PLLA/3%TO@OrgMt and PLLA/5%TO@OrgMt films were qualified between the tested samples as the most promising materials for this purpose

Preparation and Characterization of Polystyrene Hybrid Composites Reinforced with 2D and 3D Inorganic Fillers

Polystyrene (PS)/silicate composites were prepared with the addition of two organoclays (orgMMT and orgZenith) and two mesoporous silicas (SBA-15 and MCF) via (i) solution casting and (ii) melt compounding methods. X-ray diffraction (XRD) analysis evidenced an intercalated structure for PS/organoclay nanocomposites. Thermogravimetric analysis indicated improvement in the thermal stability of PS-nanocomposites compared to the pristine polymer. This enhancement was more prevalent for the nanocomposites prepared with a lab-made organoclay (orgZenith). Tensile measurement results indicated that elastic modulus increment was more prevalent (up to 50%) for microcomposites prepared using mesoporous silicas as filler. Organoclay addition led to a decrease in oxygen transmission rate (OTR) values. This decrement reached up to 50% for high organoclay content films in comparison to pristine PS film. Decrement above 80% was measured for microcomposites with mesoporous silicas and 5 wt% filler content obtained via melt compounding

Development and Evaluation of a Novel-Thymol@Natural-Zeolite/Low-Density-Polyethylene Active Packaging Film: Applications for Pork Fillets Preservation

Sustainability, the circular economy, and the “greenhouse” effect have led the food packaging industry to use naturally available bio-compounds. The integration of such compounds in packaging films increases food safety and extends food shelf-life. The development of an active/antioxidant packaging film based on the widely commercially used low-density polyethylene, natural zeolite, and Thymol, a natural extract from thyme oil, is presented in this work. The obtained active films were characterized using X-Ray Diffraction, Fourier-Transform Infrared Spectroscopy, Scanning Electron Microscopy, and Differential Scanning Calorimetry techniques. The tensile strength, water–oxygen barrier properties, and total antioxidant activity were measured. Low-density polyethylene incorporated with Thymol@Natural Zeolite at a proportion of 15 wt% was the most promising material and was used as film to wrap-up pork fillets. The thiobarbituric acid (TBA) method and heme iron measurements indicated a delayed lipids oxidation using this film. A linear correlation between the TBA method and heme iron values seems to be established, which could result in a fast method to determine the degree of lipid oxidation in pork fillets. Finally, a two-stage diffusion process during Thymol release was observed, and the values of the diffusion coefficient was 2.09 × 10−7 and 1.21 × 10−8 cm2/s for each stage. The applied pseudo-second sorption model provided a rate constant k2 = 0.01647 (s−1). These results indicate the strong potential of such films to be used as food packaging materials free of E-number preservatives

Development, Characterization, and Evaluation as Food Active Packaging of Low-Density-Polyethylene-Based Films Incorporated with Rich in Thymol Halloysite Nanohybrid for Fresh “Scaloppini” Type Pork Meat Fillets Preservation

A new era is rising in food packaging and preservation, with a consequent focus on transition to “greener” and environmentally friendly techniques. The environmental problems that are emerging nowadays impose use of natural materials for food packaging applications, replacement of chemical preservatives with natural organic extractions, such as essential oils, and targeting of new achievements, such as further extension of food shelf-life. According to this new philosophy, most of the used materials for food packaging should be recyclable, natural or bio-based, and/or edible. The aim of this work was to investigate use and efficiency of a novel food packaging developed based on commercial LDPE polymer incorporated with natural material halloysite impregnated with natural extract of thyme oil. Moreover, a direct correlation between the stiff TBARS method and the easiest heme iron measurements method was scanned to test food lesions easier and faster. The result of this study was development of the LDPE/10TO@HNT film, which contains the optimum amount of a hybrid nanostructure and is capable to be used as an efficient active food packaging film. Furthermore, a linear correlation seems to connect the TBARS and heme iron measurements

The Increase of Soft Cheese Shelf-Life Packaged with Edible Films Based on Novel Hybrid Nanostructures

This study presents, the development of a green method to produce rich in thymol natural zeolite (TO@NZ) nanostructures. This material was used to prepare sodium-alginate/glycerol/xTO@NZ (ALG/G/TO@NZ) nanocomposite active films for the packaging of soft cheese to extend its shelf-life. Differential scanning calorimetry (DSC), X-ray analysis (XRD), scanning electron microscopy (SEM), and Fourier-transform infrared spectroscopy (FTIR) instruments were used for the characterization of such nanostructures and films, to identify the thymol adsorbed amount, to investigate the thermal behaviour, and to confirm the dispersion of nanostructure powder into the polymer matrix. Water vapor transmission rate, oxygen permeation analyzer, tensile measurements, antioxidant measurements, and antimicrobial measurements were used to estimate the film’s water and oxygen barrier, mechanical properties, nanostructure’s nanoreinforcement activity, antioxidant and antimicrobial activity. The findings from the study revealed that ALG/G/TO@NZ nanocomposite film could be used as an active packaging film for foods with enhanced, mechanical properties, oxygen and water barrier, antioxidant and antimicrobial activity, and it is capable of extending food shelf-life